Method:Bring a large pot of salted water to a boil, add pasta, and cook according to the package instructions or until al dente. Drain well & return to the pot.

In a baking dish/sheet, toss the halved cherry tomatoes with the garlic cloves, dried herbs, salt and pepper.Drizzle olive oil on top of this & mix everything. Pop it in a 350 degree F oven for about 10 minutes until the tomatoes burst open releasing their juices. Cool for a bit.

Blend/Puree the roasted tomatoes along with the roasted bell peppers to make a thick sauce.

Pour the sauce mixture over the cooked pasta and toss gently a few times.Crumble some Feta cheese over the top, garnish with some herbs and serve hot or cold.Update: I am sending this over to Ruth who hosts the weekly Presto Pasta Nights . Thanks for giving me the opportunity to participate, Ruth.

I had this last night. I had so many veggies in various stages of decay in the fridge! Cleaned 'em up, chopped 'em up, and threw 'em in a roasting pan with olive oil and some dried basil, oregano, salt and pepper, and shoved 'em in the oven. Boiled the pasta, tossed it together and garnished with feta cheese, and parsley. It was heavenly! Thanks for the feta cheese inspiration.

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.